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NASIIB RESTAURANT

RESTAURANT · MN · source minneapolis_health #LIC412987

Address
1501 6TH ST S
Minneapolis MN 55454
Hennepin County
Phone
—
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 24, 2026Follow-UpScore 90Detected Oct 11, 10:35 PM EDT

    Complete

    • MN Rule 4626.1565ABDPests presentProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — Droppings were found in the dry storage area. Clean and have the facility serviced by a professional pest control company. Send the last 2 pest control receipts.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — The following items were measured at above 41 F in the main prep cold hold unit across from the hood: -Lettuce 50°F -Beef 47°F Items discarded. Have unit serviced. Please use other coolers until the unit is maintaining temperature.
    • MN Rule 4626.0565Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. — Grease was dripping from the hood. Clean.
    • MN Rule 4626.0840AEquipment food-contact surfaces and utensils must be clean. — There was a knife in the back storage area that had food debris build up. Clean. The meat slicer and meat grinder had food debris build up. Clean more thoroughly.
    • MN Rule 4626.0955AStore all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor. — The aluminum trays were stored directly below the paper toweling dispenser near the kitchen hand sink. Remove the containers to avoid dripping from hands while washing hands on the containers.
    • MN Rule 4626.1085ACriticalMount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet. — The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.
    • MN Rule 4626.1300Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment. — A large pile of cardboard boxes were stored outside. Remove.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — The ceiling in the bathroom was damaged. Repair.
    • MN Rule 4626.1530AKeep all intake and exhaust air ducts and filters clean. — The hood filters had grease build up. Clean.
    • MN Rule 4626.1580ABRemove all items unnecessary to the operation of the business from the premises. — There was a bed located in the side room. Remove.
  2. Aug 27, 2026RoutineScore 80Detected Oct 11, 10:35 PM EDT

    Complete

    • MN Rule 4626.1565ABDPests presentProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — Droppings were found in the dry storage area. Clean and have the facility serviced by a professional pest control company. Send the last 2 pest control receipts.
    • MCO 204.30AProvide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable. — # 6 plastic to go containers were found in the kitchen. Replace with 1 2 or 5 plastic containers.
    • MN Rule 4626.0395A1CriticalMaintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.) — Spinach in the hot holding unit was measured at 115F. The item was reheated to 165 F.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — The following items were measured at above 41 F in the main prep cold hold unit across from the hood: -Lettuce 46°F - Rice 61°F -Sambusas 61°F Items discarded. Have unit serviced. Please use other coolers until the unit is maintaining temperature.
    • MN Rule 4626.0400AUse an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made. — Spaghetti in the prep cooler was missing date marking. Date.
    • MN Rule 4626.0506AFood service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program. — The facility had a wooden table near the fryer. Remove the table and replace with an ANSI-certified table.
    • MN Rule 4626.0565Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. — Grease was dripping from the hood. Clean.
    • MN Rule 4626.0715Have a test kit for the type of sanitizer used. — The facility could not locate their chlorine test kit. Provide and use.
    • MN Rule 4626.0840AEquipment food-contact surfaces and utensils must be clean. — There was a knife in the back storage area that had food debris build up. Clean. The meat slicer and meat grinder had food debris build up. Clean more thoroughly.
    • MN Rule 4626.0955AStore all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor. — The aluminum trays were stored directly below the paper toweling dispenser near the kitchen hand sink. Remove the containers to avoid dripping from hands while washing hands on the containers.
    • MN Rule 4626.1085ACriticalMount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet. — The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.
    • MN Rule 4626.1110ABKeep handwashing sinks accessible at all times. Make sure they are only used for handwashing. — The hand sink was blocked by a fan in the kitchen. The fan was moved. Keep accessible at all times.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — The ceiling in the bathroom was damaged. Repair.
    • MN Rule 4626.1530AKeep all intake and exhaust air ducts and filters clean. — The hood filters had grease build up. Clean.
    • MN Rule 4626.1580ABRemove all items unnecessary to the operation of the business from the premises. — There was a bed located in the side room. Remove.